Wine Is The Most Healthful And Most

Chance Favors Those Who Are Prepared.

I Propose To Provide Proof... That Just As Always An Alcoholic Ferment, The Yeast Of Beer, Is Found Where Sugar Is Converted Into Alcohol And Carbonic Acid, So Always A Special Ferment, A Lactic Yeast, Is Found Where Sugar Is Transformed Into Lactic Acid. And, Furthermore, When Any Plastic Nitrogenated Substance Is Able To Transform Sugar Into That Acid, The Reason Is That It Is A Suitable Nutrient For The Growth Of The [lactic] Ferment.

When You Believe You Have Found An Important Scientific Fact, And Are Feverishly Curious To Publish It, Constrain Yourself For Days, Weeks, Years Sometimes, Fight Yourself, Try And Ruin Your Own Experiments, And Only Proclaim Your Discovery After Having Exhausted All Contrary Hypotheses. But When, After So Many Efforts You Have At Last Arrived At A Certainty, Your Joy Is One Of The Greatest Which Can Be Felt By A Human Soul.

My Present And Most Fixed Opinion Regarding The Nature Of Alcoholic Fermentation Is This: The Chemical Act Of Fermentation Is Essentially A Phenomenon Correlative With A Vital Act, Beginning And Ending With The Latter. I Believe That There Is Never Any Alcoholic Fermentation Without Their Being Simultaneously The Organization, Development, Multiplication Of The Globules, Or The Pursued, Continued Life Of Globules Which Are Already Formed.

Time Is The Best Appraiser Of Scientific Work, And I Am Aware That An Industrial Discovery Rarely Produces All Its Fruit In The Hands Of Its First Inventor.